Créme Brulee French Toast

Kathy Heimes, Hartington, NE

1 stick (1/2 cup) unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

unsliced loaf of white bread ( use challah or french bread)

5 large eggs

1 1/2 cups half & half

1 teaspoon vanilla

1/4 teaspoon salt

In small sauce pan melt the butter with brown sugar and corn syrup over moderate heat stirring until smooth. Pour into a 13x9x2 inch baking dish.

Cut bread into approximate, 1-inch slices — don't use the ends.

Arrange slices in one layer in dish, squeezing them in. In a bowl whisk together the eggs, the half & half, vanilla, and salt until combined well-Pour evenly over the bread. Chill covered until ready to bake.

Bring the bread dish to room temperature. Preheat oven to 350 degrees. Bake uncovered, in middle of oven until puffed and the edges are golden, about 35-45 minutes. Serve caramel side up.

Enjoy! 8 - 10 servings

Crockpot Breakfast Strata

Jackie Williams, Vermillion, SD

Load up the crockpot the night before & wake up to an easy breakfast!

12 eggs

1 cup milk

1/2 tsp dry mustard

Salt & pepper

1 lb bacon, cut in to small pieces, cooked & drained

1 (32oz) bag frozen hash brown potatoes

1/2 cup onions, diced

3/4 lb shredded cheddar cheese

Layer the ingredients in your crockpot in this order.

1/2 potatoes

1/2 bacon

1/2 onions

1/2 cheese

Repeat layers

Beat eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture in the crock-pot. Cook on low for 10-12 hours. 10 servings

Cinnamon Rolls from Cake

Carol Becker, Yankton

1 yellow cake mix (without pudding)

2 cups warm water

2 pkgs dry yeast, dissolved in 1/2 cup warm water

5 cups white flour

Place cake mix and water in mixing bowl. Add dissolved yeast and flour. Mix with dough hook until smooth & forms a ball.

Place on floured area. Cover and let rise until double. Divide dough into two. Make into rectangular shapes about 1/4” thick.

Brush with melted butter, sprinkle with sugar & cinnamon. Roll up. Cut into rolls about 1/2” thick. Let rise to double.

Bake 350 degrees. 15-20 minutes. Can frost rolls.

Baked Breakfast Omelet

Cathy Lynch-Becker, Yankton

1 cup cubed ham

1/2 cup cubed Velveeta cheese

1 diced green pepper

1/2 tsp salt

4 beaten eggs

1 cup milk

1/2 cup crushed crackers

grated cheddar cheese for topping

Mix together and put in greased square pan. Top with the grated cheese. Bake 45 minutes at 350 degrees. Heat one can of golden mushroom soup (undiluted) and serve over portions like a gravy. Serves 4

Nelva’s Sausage Gravy

Micki Schievelbein, Yankton

Note: This is a recipe I got from my dear friend Nelva Kooistra and it is delicious. Nelva was one of the nicest, most genuine people I’ve had the pleasure to meet in my life. I’m honored to have known her. I hope you enjoy this sausage gravy as much as I do

(10 servings)

1 pkg. Jimmy Dean sausage (hot)

1/2 cup chopped onion

1/4 cup butter or margarine

1/2 cup flour

4 cups milk

1 tsp. beef or chicken bouillon granules

1/4 tsp. poultry seasoning

1/8 tsp. pepper

Brown sausage; add onion and sauté until tender. Drain fat.

Add butter and melt, sprinkle flour over meat and onion. Cook until flour lightly brown, add 2 cups milk, stir until smooth. Add remaining milk, bouillon granules, seasonings, and 2 dashes liquid smoke. Boil until thickened. Simmer for 3 min. for taste. Serve over what ever.

Nelva Kooistra

Egg Dish

Joy Winther, Yankton

6 eggs

1 pint cottage cheese

1 cup Bisquick

a small can diced green chilies

1/2 lb (2 cups) shredded cheddar cheese

1/2 lb (2 cups) shredded jack cheese

Mix all ingredients together except 3/4 cup of the combined cheese.

Melt 1 stick of butter. Pour 1/2 into a 9x13 pan. Pour batter in and spread evenly. Pour remaining butter over the top & sprinkle with remaining cheese.

Bake at 350 for 35 to 40 minutes. Serves 8

Baked Oatmeal

Leisa Bailey, Gilbert, Arizona

Formerly from Yankton

Nearly every overnight guest who frequents our home is served this hearty and warm breakfast/brunch casserole during their stay.

1 - 3/4 c. water

1 cup old-fashioned oatmeal

2/3 c. milk

2 eggs slightly beaten

1/2 c. packed brown sugar

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

Butter a 1-1/2 qt. casserole dish. Preheat oven to 350 degrees.

In a medium saucepan bring water to boil. Add oats and simmer for 7 minutes or until oats are tender and most of the water is absorbed. In a small bowl whisk milk and eggs. In another bowl combine remaining 4 dry ingredients. Stir dry ingredients into the saucepan of oatmeal; fold in egg and liquid mixture. Pour all into the prepared casserole dish. Bake uncovered for 30 -40 minutes or until center is just set and a sugar crust forms on top. Serve warm with fresh fruit and maple syrup if desired. 4 -6 Servings. This recipe can be doubled easily as there are seldom any leftovers with the smaller version. Great reheated the second time as well.

Bacon and Egg Lasagna

Kathie Gerstner, Yankton

12 lasagna noodles, cooked and drained

1-1/2 lbs. bacon cut in 1 inch strips

1 lb. sausage, cooked, drained and crumbled

1 c. chopped onion

1/3 c. bacon drippings

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

4 c. milk

12 hard-cooked eggs, sliced

8 oz. (2c.) shredded Swiss cheese

1/3 c. Parmesan cheese

2 T. chopped parsley

In a large skillet, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt and pepper: stir until paste forms. Add milk; cook and stir until mixture comes to a boil and thickens.

Cook sausage. Heat oven to 350. Grease a 13x9-inch pan. Spoon small amount of white sauce into bottom of pan. Divide lasagna noodles, bacon, sausage, white sauce, eggs and Swiss cheese into thirds. Layer in pan. Sprinkle with Parmesan cheese and parsley.

Bake at 350 for 25 to 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving. Cut into squares. If making ahead, assemble, cover and refrigerate. Bake covered at 350 for 25 minutes. Uncover and bake for 15 to 20 minutes longer. Serves 15.